Preheat oven to 400F.
Grease a loaf pan and set aside.
First set aside 2 Tablespoons of flour in a small bowl, then whisk together the remaining flour, baking powder, and salt. Set aside.
Place the white sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor.
Add the oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
Add the eggs, lemon juice and vanilla extract and beat until combined.
Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the loaf batter.
Pour the batter into the prepared loaf pan.
Bake for 45-50 minutes until an inserted toothpick comes out clean and loaf is lightly golden.